Serves 8
cured ox tongue, weighing about 3 1/2-4 lb (1.6-1.8kg)
1 onion
2 cloves
2 carrots
1 bay leaf
Soak the tongue overnight in a saucepan of cold water. Bring slowly to the boil, draw off the heat and drain. (This helps to get rid of the excess salt.) Pour over fresh cold water to cover. Peel the onion and push the cloves into the onion. Peel and slice the carrots. Add onion and carrots to the pan along with the bay leaf. Bring to the boil, then lower the heat, cover with a pan lid, and simmer gently for 3-4 hours. Skim occasionally and top up with extra boiling water, if necessary. Pierce a skewer or sharp knife into the tip of the tongue; if it feels tender, then tongue is cooked.
Plunge the tongue at once into a large bowl of cold water. When cool enough to handle, peel off the skin with your fingers, and remove ducts, gristle and any bones from the back of the tongue.
Fit tightly into a deep 6 inch (15cm) round cake tin for best results tongue should he squeezed into the tin. Cover with a plate and press down with a heavy weight. Leave overnight until completely cool, then chill. Loosen the sides with a palette knife and turn out on to a serving plate. There will be sufficient natural jelly on the tongue to glaze it. Serve cut in slices with mustard pickles or Cumberland sauce. This ox tongue is much nicer than the ones you can buy and very economical. It makes an excellent addition to a cold-table along with other cold sliced meats.